Fire Roasted Tomato Soup
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Fire Roasted Tomato Soup
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This creamy and delicious fire-roasted tomato soup recipe is the perfect bowl of soup to warm up your bones on a cold day.
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Ingredients
- 1 small head cauliflower cut into florets
- 2 tablespoons olive oil divided
- 1 teaspoon salt divided
- 1 onion diced
- 2 cloves garlic chopped
- 1 teaspoon thyme chopped
- 1 pinch red pepper flakes optional
- 30 ounces canned fire-roasted tomatoes drained
- 4 cups vegetable stock
- ½ cup heavy cream optional
- 1 teaspoon smoked paprika
- 4 ounces goat cheese crumbled (optional)
Instructions
Prep the cauliflower:
- Preheat the oven to 400F.
- Place the cauliflower florets onto a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt. Toss to coat and spread the veggies in an even layer.
- Bake for 20 to 25 minutes or until the cauliflower is tender and golden brown.
Make the soup:
- Meanwhile, in a large Dutch oven or soup pot, heat the remaining tablespoon of olive oil over medium heat. Cook the onions for 5 minutes or until translucent.
- Add the garlic, remaining salt, thyme, and red pepper flakes. Cook until fragrant, about 2 minutes.
- Stir in the fire-roasted tomatoes, cooked cauliflower, vegetable broth or stock, heavy cream (if using), paprika, and goat cheese.
- Bring the soup to a boil before reducing the heat to medium and simmering for 15 minutes.
Blend:
- Once the soup is cooked down, remove it from the heat, insert an immersion blender, and process until smooth.
- If you don’t have an immersion blender, see the note below.
- Ladle the soup into bowls and top with additional goat cheese.
Notes
- If you don’t have an immersion blender, allow the soup to cool down to room temperature then transfer half to a blender. Process until smooth.
- If you don’t have an
- immersion blender
- , allow the soup to cool down to room temperature then transfer half to a
- blender
- . Process until smooth.
- Pour the blended soup into a large pot and repeat with the remaining soup. Heat over medium-high heat and serve.
- Pour the blended soup into a large pot and repeat with the remaining soup. Heat over medium-high heat and serve.
Nutrition Information
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Serving
1 bowl
Calories
118kcal
(6%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
248mg
(10%)
Potassium
327mg
(9%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
747IU
(15%)
Vitamin C
51mg
(57%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 118kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 248mg | 10% |
| Potassium | 327mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 51mg | 57% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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